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Parve
Easy
50 Minutes
Diets 
Not your typical heavy, gooey bar, this one is light and airy, with different add-ins to give
you the best texture and a unique flavor.
Yields 48 squares
4 eggs
2/3 cup light brown sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2/3 cup good-quality cocoa, such as Gefen
2 teaspoons instant coffee (I use Elite)
1 teaspoon baking powder
1/2 teaspoon salt
6 Beleaves Medjool Dates, finely chopped
2/3 cup halvah, broken into small chunks
10 Lotus cookies, crushed, for topping
3 ounces (85 grams) good-quality chocolate
3 tablespoons boiling water
1 teaspoon Elite Instant Coffee, or to taste
1 teaspoon oil
1 teaspoon honey
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 10×15-inch (25×38-centimeter) baking pan with Gefen Parchment Paper.
Beat eggs, sugar, oil, applesauce, and vanilla for five minutes, until light and lemony. Add flour, cocoa, coffee, baking powder, and salt and mix just until combined. Add dates and mix gently. Fold in halvah.
Pour the batter into the pan. Bake for 18 minutes.
Remove from oven and cool on a wire rack. Carefully cut into 48 small squares. Sprinkle with Lotus crumbs.
Place the chocolate, boiling water, coffee, oil, and honey in a microwaveable bowl. Microwave at 30-second intervals until the mixture is melted and smooth.
Add vanilla and stir until combined. Drizzle glaze over the crumbs. Allow to dry before storing or freezing.
These chocolate squares freeze well.
Styling and Photography by Chay Berger
Food Prep by Kayla Miller
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